Clay Pot Chicken
Total Time: 1 hr 5 mins
Preparation Time: 10 mins
Cook Time: 55 mins
Ingredients
- Servings: 4
- 1 1/2 kg whole chickens, cut into sections
- cornstarch, for thickening
- 1 teaspoon sesame oil
- 1 tablespoon dry sherry
- 1/4 teaspoon chinese five spice powder
- 1/4 teaspoon pepper
- 1 pressed garlic clove
- 1/4 cup soy sauce
- 1 teaspoon grated fresh gingerroot
Recipe
- 1 in a non-metal bowl, combine the ingredients for the marinade, mix well, and marinate the pieces of chicken for at least half a day, turning frequently.
- 2 when ready to cook, presoak pot, top and bottom, in water for 15 minutes.
- 3 add the chicken and the marinade to the pot.
- 4 place covered pot in a cold oven.
- 5 set temperature to 450 degrees f.
- 6 cook 45 minutes.
- 7 ten minutes before end of cooking time, remove the pot and pour off the liquid into a saucepan.
- 8 return the pot to the oven, uncovered, for the final 10 minutes of cooking.
- 9 meanwhile, bring the liquid in saucepan to a boil and thicken with cornstarch.
- 10 serve with rice, liberally drenched with the sauce.
- 11 for an optional chinese touch, sprinkle the chicken with almonds and sesame seeds.
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